The Mom Fix

Archive for the ‘Lunch’ Category

1 – 70z can tuna, flaked

1 1/2 tsp prepared mustard

1/4 tsp Worcestershire sauce

1/4 cup Hellman’s mayonnaise

1 1/2 tsp grated onion

2 tbsp green pepper, chopped

3 hamburger rolls, split

6 slices tomatoes

1/2 c mayonnaise

1/4 cup grated or shredded cheese or slices will do

Blend first 6 ingredients.

Pile onto bun halves.

top each with Tomato slices

Blend 1/2 the mayonnaise with the cheese and spread on tomato slice

Broil 4 inches from heat, until topping browns and puffs

Takes a few minutes

Very good

3 lbs boneless pork roast, cooked

1/2 c applesauce

5 tbsp honey

5 tbsp prepared mustard

2 eggs, beaten

1 tbsp soy sauce

1/2 tsp garlic powder

1/4 tsp poultry seasoning

1/2 tsp salt

1/4 tsp pepper

3/4 cups bread crumbs

1/4 cup sesame seed

1/2 tsp seasoned salt

Lard for browning

12 English Muffins, split, toasted

Butter

Lettuce leaves

Slit 12 (2oz) slices from a double  pork loin roast or 24 (1 oz) slices from a single pork roast.

Combine apple sauce, mustard and honey; chill

Blend beaten eggs, soy sauce garlic powder, poultry seasoning, salt and pepper. 

Combine bread crumbs, sesame seed and season salt.

Dip pork slices in egg mixture and coat with crumb mixture.

Brown on both sides in lard on grill.

Butter toasted English muffins.

Place lettuce leaf on on half of each muffin and top with 2 ounces breaded pork slices.

Spread applesauce mixture (approx 1 tbsp) on each of remaining muffin halves.

Serve open faced or close for eating, if desired.

Yield 12 servings.

A whole chicken minus the insides

carrots

onions

garlic

potatoes

1 can of diced tomatoes

1 red sweet pepper

4 dried red chili peppers

salt & pepper 

simmered on low in the slow cooker for 6 – 8 hrs (make sure to periodically remove the fat as it surfaces) 

added rapinni, chard and spinach a few minutes before serving.

YUM!

Recipe Contributed by:  Vanessa Lee, Executive Chef of FRESH Personal Chef Services. 

 Chef Lee provides FRESH, healthy and delicious recipes and offers in home chef services in the LA Area.  Check her out at:  http://www.facebook.com/FreshRecipes

4 tsp Plain Low Fat yogurt

8 slices Rye Bread

8 oz Turkey breast thinly sliced – cooked

1 1/3 cup Sweet and Sour Red Cabbage – drained (recipe to follow)

1 lb Red Cabbage Shredded

1/2 cup cider vinegar

1/2 cup water

2 tbp Margarine

1/2 tsp salt

Sugar Substitute (equal to 2 tbsp of real sugar)

SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread.

Divide the sliced turkey among tops of bread slices. 

Spoon 1/2 Sweet and Sour Red Cabbage on each Sandwich; top with remaining bread

SWEET AND SOUR RED CABBAGE: Put cabbage, vinegar, water, margarine and salt in a deep cooking pot.  Cover and cook about 15 minutes or until crisp-tender, lifting and turning with a large kitchen for two or three times.  Remove from heat.  Add sweetener to cabbage gradually, lifting and mixing well with a fork. Drain off any liquid.